Kosher Salt

[Norman Walsh]

In recipes that call for kosher salt I would like to know what the equivalent is in ordinary table salt.

Thanks

Norm

[RobertCollins]

I don't know that exact answer but can tell you that different forms of salt must be used by weight NOT volume. For instance a cup of Morton's Kosher Salt weighs nearly 8 oz. where a cup of Diamond's Kosher Salt weighs in at 4.8 oz.

I have no " table salt" in my house so I couldn't weigh it out to give you the answer, sorry.

Edited April 27, 2007 by RobertCollins (log)

[Alex]

In the U.S., for all practical purposes, 1 table salt = 1.5 Morton's = 2 Diamond Crystal. I would assume the products are the same in the U.K., but I don't know for sure. As RobertCollins mentions, though, if you measure once by weight, you'll then have your conversion rule for that product.

[Fat Guy]

Except that if a recipe specifically calls for kosher salt there may be a reason for that beyond quantity. It may be that you're being asked to put crystals of kosher salt on top of oatmeal cookies before baking, or it may be that you're salting a piece of meat, etc. In such applications, if you switch to table salt, you're going to alter or possibly ruin the recipe. In a soup or any recipe where the salt is totally dissolved, though, yes, you can do a volume conversion based on equal weight.

[Baggy]

Most recipes seem to call for kosher salt simply because it has no additives. Table salt has anti-caking agents and iodine salts added to (a) reduce water absorption and make it run smoothly and (b) stop backwoods folk from getting goitre.

Aside from the differing densities of salt presentations, a purest attitude says use unadulterated salt – organic or natural (no additives), although why so many recommend the highly expensive, branded Maldon salt over the cheaper and equally good tasting salts, is beyond my reasoning.

If you really want to feel bewildered, try reading Steingarten It Must’ve Been Something I Ate on his experiences of tasting different salts.

[russ parsons]

i use almost exclusively kosher salt in my cooking (diamond crystal), but it certainly has nothing to do with any perceived "impurities" or "additives" in table salt. I use it because of the flake. I find a) i can control it better when i'm sprinkling it, and b) it doesn't seem to melt and be absorbed onto the food as readily as fine grind.

though Jeff is a dear friend and i have all the respect in the world for his work, in the case of that story, if i recall correctly, he tasted all of the salts dissolved in water, which would eliminate the issue of texture completely.

[Marky Marc]

It seems to me that kosher salt disolves me easily and imparts more of a complimentary flavor to whatever it is you're cooking. Where as table salt seems to have a flavor that lingers and easily overpowers a dish. I don't know how many dishes I've ruined because I added just a little too much table salt. It seems counter-intuitive to me but apparently because the grains in table salt are so small they don't disolve well. Kosher salt is far more forgiving.

[Baggy]

You’re right about the taste test – all dissolved in water which, of course, removes the element of texture but highlights the differences in taste from the trace minerals. Texture is also critical if sprinkling salt on food or when you want it to dissolve quickly (sauces) or, perhaps, slowly (salt-crusted fish).